CN107897626A - The confectionery additive and preparation method of a kind of beverage - Google Patents
The confectionery additive and preparation method of a kind of beverage Download PDFInfo
- Publication number
- CN107897626A CN107897626A CN201711178074.4A CN201711178074A CN107897626A CN 107897626 A CN107897626 A CN 107897626A CN 201711178074 A CN201711178074 A CN 201711178074A CN 107897626 A CN107897626 A CN 107897626A
- Authority
- CN
- China
- Prior art keywords
- neohesperidin
- preparation
- beverage
- glycyrrhizin
- sweetener
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 29
- 239000000654 additive Substances 0.000 title claims abstract description 25
- 230000000996 additive effect Effects 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000003765 sweetening agent Substances 0.000 claims abstract description 48
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 47
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- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 claims abstract description 24
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- 229930189914 platycodon Natural products 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-N 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides the confectionery additive and preparation method of a kind of beverage.Neohesperidin dihydrochalcone is produced using neohesperidin catalysis open loop, after neohesperidin dihydrochalcone solution is mixed and concentrated with glycyrrhizin, spray-dried machine atomisation, becomes spheric granules, so that the composite sweetener of beverage be made by hot-air drying.This method takes full advantage of double grading of the neohesperidin dihydrochalcone natural products with sweet taste enhancing and debitter, overcoming glycyrrhizin sweetener has the defects of rear bitter taste in mouthfeel, sweet taste duration length at the same time, mouthfeel is fine, heat is extremely low, it is easily controllable and preparation process is simple.
Description
Technical field
The present invention relates to beverage production field, and in particular to the raising of beverage sweetness, more particularly to a kind of beverage
Confectionery additive and preparation method.
Background technology
Sweet taste is a kind of basic sense of taste, is the sense of taste most welcome by the mankind, it can give people with happy, to palliate the agonizing sufferings,
In the numerous culture in the whole world, sweet taste all signifies fine sensation.Therefore sweetener becomes the extremely wide a kind of food of application at present
Product additive, they can not only can be used in improving the palatability and edible property of food with it, but also can also play certain
The therapeutic effect of prevention, it has also become one of necessary sweet taste product of people's daily life.
Current sweetener widely used in the world can be divided into two classes according to source：The first kind is natural sweetener, second
Class is artificial synthesis edulcorant.Natural sweetener refers to that nature has a kind of component naturally synthesized with various organisms, warp
Product obtained by processing extraction, traditional natural sweetener for sucrose, starch syrup, fructose, glucose, maltose etc., wherein
Sucrose and starch syrup are seen usually as raw-food material.Artificial synthesis edulcorant refers to abiotic natural synthesis but by manually passing through
Chemical treatment obtains product.
Natural sweetener system natural extract, it is usually safe and reliable, but also have shortcoming, such as calorific value is high, easily cause obesity,
Diabetes, high blood pressure etc., and sugariness is low, of high cost, its production is often limited by natural conditions.Therefore, with fine
The development of chemical engineering industry, synthetic sweetener proportion in sweetener increasingly increase.In addition, sweetener is divided into non-nutritive
Two class of low power sweetener of high sweetener and trophism, high sweetener can be divided into two class of chemical synthesis and natural extract.
Natural high sweetener has stevia rebaudianum hardship, sweet Momordica grosvenori, Talin, glycyrrhizin.Sugar alcohol in nutritive sweetener, including sorb
Sugar alcohol, maltitol, mannitol, lactitol, are hexahydroxylic alcohols, generally have the function of anti-caries and do not influence blood glucose value, can
Sugar substitute as diabetes patient.
As the improvement of people's living standards, people more focus on the security and trophism of food, therefore feature sweet tea
Taste agent will be exhibited one's skill to the full with its exclusive special physiological function in sweetener in the market.In China, people's sugar is mainly with sucrose
Based on, its sweet taste is pure, safe, cheap, taste matter is good and meets the traditional eating habit of people, but due to sucrose
Heat is high, and more foods easily suffer from the diseases such as diabetes, obesity, hyperglycaemia.Above-mentioned negative effect is caused in order to reduce people
Probability, non-saccharide that is safe, low in calories or not producing heat occur therewith.
Chinese invention patent application number 200910114606.7 discloses a kind of sweetener composition, it is with natural plants
Extract Fructus Monordicae extract, qualities of stevia extract and neohesperidin dihydrochalcone are raw material according to scientific and reasonable proportioning group
Into.
The production method that Chinese invention patent application number 201510165184.1 discloses kind of new-type compound sweetener, by sweet tea
Synanthrin glucoside sweetener strengthens with dihydrochalcone glucoside sweet taste and bitter inhibitor is uniformly mixed by certain formula rate, or
Be dissolved in water by formula rate, then condensing crystallizing or spray drying and be made.
Chinese invention patent application number 201710308246.9 discloses a kind of noenergy sweetener, including following weight ratio
Component：Stevioside：Mogroside：Glycyrrhizin：Inulin：Oligofructose=（8-10）:（0.7-0.9）:（0.1-0.3）:
（42-48）:（42-48）.
Chinese invention patent application number 201510502653.4 discloses a kind of sweetener hypoglycemic without rear bitter taste, bag
Include：Xylitol, maltitol, lactitol, modified stevioside, Rebaudiodside A, Talin, traditional Chinese medicine extraction composition；It is wherein modified
The preparation method of stevioside adds maltose and is uniformly mixed so as to obtain solution for maltose, stevioside are dissolved in buffer solution；Will be molten
Liquid heats up, and keeps the temperature, inactivation, and purification obtains modified stevioside；Traditional Chinese medicine extraction composition includes：Megranate Seed P.E, Puerarin, Chinese holly
Qi polysaccharide, anemarrhena asphodefoides extract, glycyrrhizin, platycodon root polysaccharide.
According to above-mentioned, the problem of sugar sweetener easily causes a disease there are high heat in existing scheme, and general artificial chemistry
Synthetic sweetener is there are certain defect in terms of stability and security, and some sweeteners are there are the defects of rear bitter taste, system
Standby process is complicated and cost is higher.
The content of the invention
There is the problem of high heat easily causes a disease using wider natural sugar sweetener for current more, and generally manually close
Biological stability into sweetener chemistry is relatively low, and the bitter taste after having in mouthfeel the defects of, the present invention proposes that a kind of beverage is used
Confectionery additive and preparation method so that while being effectively ensured low in calories, sweet taste mouthfeel is good, the duration length, and
And prepare simple and cost is low.
Concrete technical scheme of the present invention is as follows：
A kind of preparation method of the confectionery additive of beverage, preparation process are：
（1）Neohesperidin, ring opening agent and deionized water are added in reaction vessel, stirring promotes dissolving, adds palladium-carbon catalyst
Container is sealed afterwards, and is passed through nitrogen displacement and goes out air in container；While continue to stir, while being passed through hydrogen displaces container
Interior nitrogen；9-12h, the hydrogen being first passed through after reaction in nitrogen displacement container are reacted, then stops reacting, obtains new orange peel
Glucoside dihydrochalcone solution；
（2）To step（1）Neohesperidin dihydrochalcone solution in add glycyrrhizin sweetener, be uniformly mixed, add
Heat removes moist part evaporation, obtains the mixing of glycyrrhizin and neohesperidin dihydrochalcone that mass concentration is 50 ~ 60%
Solution；
（3）Liquid pump pressure, flow and the spray orifice size of adjustable spraying drying machine, by step（2）Mixed solution atomisation, and
It is spheric granules by drying with hot air, up to the confectionery additive of beverage.
Preferably, step（1）The neohesperidin is white powder or acicular crystal, is obtained by being extracted in the dried immature fruit of citron orange, pure
Degree is not less than 95%, and storage is no more than 24 months.
Preferably, step（1）The ring opening agent is sodium hydroxide.
Preferably, step（1）The palladium-carbon catalyst is black powder, is carried on activated carbon and made by metal palladium powder
, palladium powder content is 5 ~ 10%.
Preferably, step（1）The neohesperidin is 8 ~ 10 parts by weight, ring opening agent is 5 ~ 8 parts by weight, deionized water 80
~ 86 parts by weight, palladium-carbon catalyst are 1 ~ 2 parts by weight.
Preferably, step（2）The mass ratio of middle glycyrrhizin and neohesperidin dihydrochalcone solution is 2:5~1:2.
Preferably, step（3）The spray dryer is Highspeedcentrifugingandsprayingdrier, pressure spray dryer or gas
One kind in flow type spray drying machine.
Preferably, the pressure spray dryer uses totally-enclosed form, and feed liquid is sprayed by diaphragm pump high input voltage
Misty liquid droplets, then decline with hot-air cocurrent, and powder is cooled down by bottom of towe and collected by discharge gate, its Drying Time of Vertical Spray Dryer for 5 ~
20s。
Preferably, the electrical heating power of the air flow type spray drying machine is 60 ~ 180kW, atomizing disk a diameter of 120 ~
210mm, atomizer rotating speed are 12000 ~ 22000r/min, and moisture evaporation capacity is 100 ~ 300kg/h, and the dry powder rate of recovery reaches
More than 95%.
A kind of confectionery additive of beverage, is prepared by the above method.
Glycyrrhizin is a kind of triterpene active component extracted from medicinal plant licorice, stem, also known as glycyrrhizic acid, tool
There is the characteristics of high sugariness, low in calories, safe and non-toxic, wherein glycyrrhetate has been that main sweet taste acts on, the sweet tea of glycyrrhizic acid list potassium
Degree is 500 times of sucrose, and the sugariness of dipotassium glycyrrhizinate and tripotassium is 150 times of sucrose, and ammonium glycyrrhetate sugariness is the 200 of sucrose
Times.The glycyrrhizic acid and its salt generally extracted from radix glycyrrhizae is that the sugariness of mixture is 50 ~ 100 times of sucrose.With sucrose, albumen
The sweeteners such as sugar, stevioside, saccharin are compared, and the sweet taste of glycyrrhizin produces slow and retention time is longer, mixed with sucrose, has
Help sweet taste performance, but glycyrrhizin sweetener has the defects of rear bitter taste in mouthfeel.
Neohesperidin dihydrochalcone belongs to glycoside sweetener, is white powder, no matter makes under acid, alkaline environment
It is all highly stable with its property, it is to be currently known most stable of safety-type sweetener, adds the broad spectrum activity of application, will not hydrolyze
Free monosaccharide and glucosides are generated, even if there is a situation where hydrolysis will not occur losing sweet taste completely once in a while.Sugariness is high（It is sucrose
1500-1800 times of sugariness）, sweet taste is slow, time length, is hydrolyzed in human body, glycosyl is not involved in being metabolized, so its heat
It can be worth minimum（8.36J/g), clean taste, pleasant impression is lasting, has splendid shielding bitter taste effect, therefore can effectively solve glycyrrhizin
The rear bitterness problem of element.
Spray drying is a kind of method that systematization technique is applied to dry materials, which can directly make solution, emulsion
Dry powdering or particulate preparation, can save the processes such as devaporation, crushing.By wet stock through conveyer and the natural sky after heating
Gas enters drier at the same time, the two is sufficiently mixed, since caloic exchange area is big, so that it is dry to reach evaporation in a short period of time
Dry purpose, dried finished product are discharged from cyclone separator, and sub-fraction flies powder and obtained by cyclone dust collectors or bag filter
To recycling.When being prepared for sweetener, have the advantages that process is rapid, production efficiency is high, especially can effectively control
Material rate and preparation process, are effectively ensured product quality.
By sweetener produced by the present invention and other sweeteners（Glycyrrhizin, steviol glycoside, saccharin sodium）Compare, in sweet tea
On degree, sweet taste duration, rear taste and heat, there is obvious advantage, as shown in table 1.
Table 1：
The present invention provides the confectionery additive and preparation method of a kind of beverage, compared with prior art, what it was protruded
Feature and excellent effect are：
1st, the method that beverage sweetener is prepared using glycyrrhizin and neohesperidin dihydrochalcone is proposed.
2nd, dual spy of the neohesperidin dihydrochalcone natural products with sweet taste enhancing and debitter is taken full advantage of
Property, overcoming glycyrrhizin sweetener has the defects of rear bitter taste in mouthfeel.
3rd, after the sweetener is used for beverage product, sweet taste duration is grown, and mouthfeel is fine.
4th, the heat of the sweetener is extremely low, greatly reduces the risk for suffering from diabetes, obesity, hyperglycaemia etc..
5th, preparation process is simple, easily controllable, can adjust glycyrrhizin and neohesperidin dihydrochalcone as needed
Ratio, changes mouthfeel.
Embodiment
In the following, the present invention will be further described in detail by way of specific embodiments, but this should not be interpreted as to the model of the present invention
Enclose and be only limitted to following example.Without departing from the idea of the above method of the present invention, according to ordinary skill knowledge
The various replacements or change made with customary means, should be included in the scope of the present invention.
Embodiment 1
（1）Neohesperidin, ring opening agent sodium hydroxide and deionized water are added in reaction vessel, stirring promotes dissolving, adds palladium
Container is sealed after C catalyst, and is passed through nitrogen displacement and goes out air in container；While continuing to stir, put while being passed through hydrogen
The nitrogen to swap out in container；Reaction time is 12h, the hydrogen being first passed through after reaction in nitrogen displacement container, then is stopped anti-
Should, obtain neohesperidin dihydrochalcone solution；Wherein, neohesperidin is 10 parts by weight, 5 parts by weight of ring opening agent, deionization
83 parts by weight of water, 2 parts by weight of palladium-carbon catalyst；
（2）To step（1）Neohesperidin dihydrochalcone solution in add glycyrrhizin sweetener, be uniformly mixed, add
Heat removes moist part evaporation, and the mixing for obtaining glycyrrhizin and neohesperidin dihydrochalcone that mass concentration is 60% is molten
Liquid；The mass ratio of glycyrrhizin and neohesperidin dihydrochalcone solution is 2:5；
（3）Liquid pump pressure, flow and the spray orifice size of adjustable spraying drying machine, by step（2）Mixed solution atomisation, and
It is spheric granules by drying with hot air, up to the confectionery additive of beverage；Spray dryer at a high speed from
Heart spray dryer.
Sweetener made from embodiment 1, its sugariness, sweet taste duration, rear taste and heat are as shown in table 2.
Embodiment 2
（1）Neohesperidin, ring opening agent and deionized water are added in reaction vessel, stirring promotes dissolving, adds palladium-carbon catalyst
Container is sealed afterwards, and is passed through nitrogen displacement and goes out air in container；While continue to stir, while being passed through hydrogen displaces container
Interior nitrogen；The hydrogen being first passed through after reaction in nitrogen displacement container, then stop reacting, obtain neohesperidin dihydro Cha Er
Ketone solution；Ring opening agent is sodium hydroxide；Pd in palladium-carbon catalyst powder content is 5%；Wherein 8 parts by weight of neohesperidin, ring opening agent 8
Parts by weight, 83 parts by weight of deionized water, 1 parts by weight of palladium-carbon catalyst；Mixing speed is 500r/min, reaction time 12h；
（2）To step（1）Neohesperidin dihydrochalcone solution in add glycyrrhizin sweetener, be uniformly mixed, add
Heat removes moist part evaporation, and the mixing for obtaining glycyrrhizin and neohesperidin dihydrochalcone that mass concentration is 50% is molten
Liquid；The mass ratio of glycyrrhizin and neohesperidin dihydrochalcone solution is 1:2；
（3）Liquid pump pressure, flow and the spray orifice size of adjustable spraying drying machine, by step（2）Mixed solution atomisation, and
It is spheric granules by drying with hot air, up to the confectionery additive of beverage；Spray dryer is pressure type
Spray dryer.
Sweetener made from embodiment 2, its sugariness, sweet taste duration, rear taste and heat are as shown in table 2.
Embodiment 3
（1）Neohesperidin, ring opening agent and deionized water are added in reaction vessel, stirring promotes dissolving, adds palladium-carbon catalyst
Container is sealed afterwards, and is passed through nitrogen displacement and goes out air in container；While continue to stir, while being passed through hydrogen displaces container
Interior nitrogen；The hydrogen being first passed through after reaction in nitrogen displacement container, then stop reacting, obtain neohesperidin dihydro Cha Er
Ketone solution；Ring opening agent is sodium hydroxide；Pd in palladium-carbon catalyst powder content is 6%；Wherein 8 parts by weight of neohesperidin, ring opening agent 5
Parts by weight, 86 parts by weight of deionized water, 1 parts by weight of palladium-carbon catalyst；Mixing speed is 600r/min, reaction time 11h；
（2）To step（1）Neohesperidin dihydrochalcone solution in add glycyrrhizin sweetener, be uniformly mixed, add
Heat removes moist part evaporation, and the mixing for obtaining glycyrrhizin and neohesperidin dihydrochalcone that mass concentration is 55% is molten
Liquid；The mass ratio of glycyrrhizin and neohesperidin dihydrochalcone solution is 2:5；
（3）Liquid pump pressure, flow and the spray orifice size of adjustable spraying drying machine, by step（2）Mixed solution atomisation, and
It is spheric granules by drying with hot air, up to the confectionery additive of beverage；Spray dryer is air-flowing type
Spray dryer.
Sweetener made from embodiment 3, its sugariness, sweet taste duration, rear taste and heat are as shown in table 2.
Embodiment 4
（1）Neohesperidin, ring opening agent and deionized water are added in reaction vessel, stirring promotes dissolving, adds palladium-carbon catalyst
Container is sealed afterwards, and is passed through nitrogen displacement and goes out air in container；While continue to stir, while being passed through hydrogen displaces container
Interior nitrogen；The hydrogen being first passed through after reaction in nitrogen displacement container, then stop reacting, obtain neohesperidin dihydro Cha Er
Ketone solution；Ring opening agent is sodium hydroxide；Pd in palladium-carbon catalyst powder content is 10%；Wherein 10 parts by weight of neohesperidin, ring opening agent
8 parts by weight, 80 parts by weight of deionized water, 2 parts by weight of palladium-carbon catalyst；Mixing speed is 550r/min, reaction time 10h；
（2）To step（1）Neohesperidin dihydrochalcone solution in add glycyrrhizin sweetener, be uniformly mixed, add
Heat removes moist part evaporation, and the mixing for obtaining glycyrrhizin and neohesperidin dihydrochalcone that mass concentration is 55% is molten
Liquid；The mass ratio of glycyrrhizin and neohesperidin dihydrochalcone solution is 2:5；
（3）Liquid pump pressure, flow and the spray orifice size of adjustable spraying drying machine, by step（2）Mixed solution atomisation, and
It is spheric granules by drying with hot air, up to the confectionery additive of beverage；Spray dryer at a high speed from
Heart spray dryer.
Sweetener made from embodiment 4, its sugariness, sweet taste duration, rear taste and heat are as shown in table 2.
Embodiment 5
（1）Neohesperidin, ring opening agent and deionized water are added in reaction vessel, stirring promotes dissolving, adds palladium-carbon catalyst
Container is sealed afterwards, and is passed through nitrogen displacement and goes out air in container；While continue to stir, while being passed through hydrogen displaces container
Interior nitrogen；The hydrogen being first passed through after reaction in nitrogen displacement container, then stop reacting, obtain neohesperidin dihydro Cha Er
Ketone solution；Ring opening agent is sodium hydroxide；Pd in palladium-carbon catalyst powder content is 8%；Wherein 10 parts by weight of neohesperidin, ring opening agent 5
Parts by weight, 84 parts by weight of deionized water, 1 parts by weight of palladium-carbon catalyst；Mixing speed is 650r/min, reaction time 9h；
（2）To step（1）Neohesperidin dihydrochalcone solution in add glycyrrhizin sweetener, be uniformly mixed, add
Heat removes moist part evaporation, and the mixing for obtaining glycyrrhizin and neohesperidin dihydrochalcone that mass concentration is 60% is molten
Liquid；The mass ratio of glycyrrhizin and neohesperidin dihydrochalcone solution is 2:5；
（3）Liquid pump pressure, flow and the spray orifice size of adjustable spraying drying machine, by step（2）Mixed solution atomisation, and
It is spheric granules by drying with hot air, up to the confectionery additive of beverage；Spray dryer at a high speed from
Heart spray dryer.
Sweetener made from embodiment 5, its sugariness, sweet taste duration, rear taste and heat are as shown in table 2.
Comparative example 1
（1）Neohesperidin and deionized water are added in reaction vessel, stirring promotes dissolving, container is sealed, and be passed through nitrogen
Displace the air in container；While continue to stir, while being passed through hydrogen displaces nitrogen in container, neohesperidin two is obtained
Hydrogen chalcone solution；Wherein 8 parts by weight of neohesperidin, 92 parts by weight of deionized water；Mixing speed is 680r/min, incorporation time
For 9h；
（2）To step（1）Neohesperidin dihydrochalcone solution in add glycyrrhizin sweetener, be uniformly mixed, add
Heat removes moist part evaporation, and the mixing for obtaining glycyrrhizin and neohesperidin dihydrochalcone that mass concentration is 60% is molten
Liquid；The mass ratio of glycyrrhizin and neohesperidin dihydrochalcone solution is 1:2；
（3）Liquid pump pressure, flow and the spray orifice size of adjustable spraying drying machine, by step（2）Mixed solution atomisation, and
It is spheric granules by drying with hot air, up to the confectionery additive of beverage；Spray dryer is air-flowing type
Spray dryer.
Sweetener made from comparative example 1, its sugariness, sweet taste duration, rear taste and heat are as shown in table 2.
Table 2：
Claims (8)
1. a kind of preparation method of the confectionery additive of beverage, preparation process are：
（1）Neohesperidin, ring opening agent and deionized water are added in reaction vessel, stirring promotes dissolving, adds palladium-carbon catalyst
Container is sealed afterwards, and is passed through nitrogen displacement and goes out air in container；While continue to stir, while being passed through hydrogen displaces container
Interior nitrogen；9-12h, the hydrogen being first passed through after reaction in nitrogen displacement container are reacted, then stops reacting, obtains new orange peel
Glucoside dihydrochalcone solution；
（2）To step（1）Neohesperidin dihydrochalcone solution in add glycyrrhizin sweetener, be uniformly mixed, add
Heat removes moist part evaporation, obtains the mixing of glycyrrhizin and neohesperidin dihydrochalcone that mass concentration is 50 ~ 60%
Solution；
（3）Liquid pump pressure, flow and the spray orifice size of adjustable spraying drying machine, by step（2）Mixed solution atomisation, and
It is spheric granules by drying with hot air, up to the confectionery additive of beverage.
A kind of 2. preparation method of the confectionery additive of beverage according to claim 1, it is characterised in that：Step
（1）The neohesperidin is white powder or acicular crystal, is obtained by being extracted in the dried immature fruit of citron orange, and purity is not less than 95%, and storage does not surpass
Spend 24 months.
A kind of 3. preparation method of the confectionery additive of beverage according to claim 1, it is characterised in that：Step
（1）The ring opening agent is sodium hydroxide.
A kind of 4. preparation method of the confectionery additive of beverage according to claim 1, it is characterised in that：Step
（1）The palladium-carbon catalyst is carried on activated carbon by metal palladium powder and is made, and palladium powder mass content is 5 ~ 10%.
A kind of 5. preparation method of the confectionery additive of beverage according to claim 1, it is characterised in that：Step
（1）The neohesperidin is 8 ~ 10 parts by weight, ring opening agent is 5 ~ 8 parts by weight, deionized water is 80 ~ 86 parts by weight, palladium carbon catalysis
Agent is 1 ~ 2 parts by weight.
A kind of 6. preparation method of the confectionery additive of beverage according to claim 1, it is characterised in that：Step
（2）The mass ratio of middle glycyrrhizin and neohesperidin dihydrochalcone solution is 2:5~1:2.
A kind of 7. preparation method of the confectionery additive of beverage according to claim 1, it is characterised in that：Step
（3）The spray dryer is in Highspeedcentrifugingandsprayingdrier, pressure spray dryer or air flow type spray drying machine
It is a kind of.
A kind of 8. confectionery additive for the beverage being prepared by any one of claim 1-7 the method.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110897136A (en) * | 2019-12-06 | 2020-03-24 | 湖南华诚生物资源股份有限公司 | Sweetening agent compound composition capable of keeping flavor of momordica grosvenori |
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